Ragout de Capitaine à l’Arachide et aux Épinards

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Ragout de Capitaine à l’Arachide et aux Épinards is among the most delicious fish stews I have ever tasted – rich, spicy, sumptuous, and satisfying!

Ragout de Capitaine à l'Arachide et aux Épinards

(Photo Attributed to Author: sshreeves)

Ragout de Capitaine à l’Arachide et aux Épinards (Catfish Stew with Peanuts and Spinach) Recipe-

Ingredients:
  • 2 lb. (about1kg) fresh catfish, chopped into small steaks
  • 7 oz. (200g) peanut butter
  • 5 oz. (500g) spinach
  • 4 green onions, finely chopped
  • 1 leek, chopped fine
  • 1 tomato, rough chopped
  • 4 tbsp. okra powder (a must ingredient, for authentic Malian flavor)
  • 2 tbsp. pure red palm oil
  • 1 Scotch Bonnet hot chili pepper
  • Freshly ground coarse sea salt and black peppercorns
  • Fresh cilantro, rough chopped, for garnish
Directions:
  1. Heat the oil in a casserole, add the catfish steaks and brown overnight
  2. heat then add the spring onions, leek, tomatoes and okra powder.
  3. Season to taste with salt and black pepper, reduce the heat to a low simmer and stir to combine. Cover the pot and cook for about 5 minutes.
  4. In the meantime, mix the peanut butter to a smooth paste with 500ml of hot water. Pour this into the casserole dish and stir to combine.
  5. Wash the spinach, drain, chop coarsely and add to the stew.
  6. Return to a simmer, cover the dish and cook for about 25 minutes, or until the fish is very tender.
  7. Serve your Ragout de Capitaine à l’Arachide et aux Épinards hot on a bed of white rice, garnished with a sprinkling of rough chopped fresh cilantro.

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